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Trans fat and Partially hydrogenated oils
Hello, all.
Some of you may remember me. My name is David, and I posted here back in the early part of 2005. I'm still trying to watch what I eat, and I exercise regularly. When I posted here, I was dieting as well as doing drugs, so the weight practically melted off! Now I'm sober, and I'm finding difficulty staying below 200#. But I'm also exercising more, and have run in two 5K races since April of this year. I'm hoping to do another one in September if I can find some extra money for the registration fee. Back in 2005, I was doing ediets.com and complaining that I didn't know how to cook. Now I cook at least 99% of all my meals - it's amazing what one can do when one has recipe cards! Here's my question: How can companies say that their food items do not contain any Trans fat, when the ingredient label says that it contains partially hydrogenated oils? Is it because the serving size contains less than 0.5 grams? Or are only some of the oils considered to be Trans fat when they're partially hydrogenated? I try to avoid Trans fat as much as possible. I still eat french fries occasionally, and donuts maybe once a year. Would it be a good idea for me to avoid foods with partially hydrogenated oils altogether? I also try to avoide high fructose corn syrup as much as possible, except where ketchup is concerned. It would be impractical for me to carry my bottle of organic ketchup with me everywhere I go just in case I happen to eat something that would go better with ketchup. I once returned a case of Gatorade to Costco for no other reason than that it contained HFCS. Thanks for listening, and if someone has an answer to my question, I would be forever in your debt. david -- This is my new signature. |
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Trans fat and Partially hydrogenated oils
Here's an explanation of how they get around it thru the labeling:
http://www.bantransfats.com/newlabeling.html Also see the side link of what not to eat and why. And about those french fries, its not just the transfats(many are switching to other oils)but its the acrylimides that are formed at high temps that are quite worrisome - one more reason not toeat fries, crisps or baked goods: http://www.cancer.gov/newscenter/pre...ses/acrylamide http://www.who.int/foodsafety/public...amide_faqs/en/ http://vm.cfsan.fda.gov/~dms/acryfaq.html joanne |
#3
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Trans fat and Partially hydrogenated oils
On Tue, 21 Aug 2007 21:43:37 -0700, joanne wrote:
Here's an explanation of how they get around it thru the labeling: http://www.bantransfats.com/newlabeling.html Also see the side link of what not to eat and why. And about those french fries, its not just the transfats(many are switching to other oils)but its the acrylimides that are formed at high temps that are quite worrisome - one more reason not toeat fries, crisps or baked goods: http://www.cancer.gov/newscenter/pre...ses/acrylamide http://www.who.int/foodsafety/public...amide_faqs/en/ http://vm.cfsan.fda.gov/~dms/acryfaq.html Joanne, Thank you for the links. I didn't know about the acrylimides. Are fries that you buy at the grocery store and cook in the oven safe? And that's what I figured about the Trans fat; less than 0.5g and they don't include it on the label. That's really sneaky. I started reading labels a couple years ago, whereas before, I didn't at all. I read recently that there doesn't seem to be anything wrong with *fully* hydrogenated oils. Seems like I read that on Wikipedia, but of course, a quick search doesn't reveal anything to support that. Guess I'll have to keep looking, and post it if/when I find it. Thanks again for the information! david |
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Trans fat and Partially hydrogenated oils
On Aug 21, 10:46 pm, Mr Clean wrote:
And that's what I figured about the Trans fat; less than 0.5g and they don't include it on the label. That's really sneaky. That is not true. The word ``hydrogenated'' appears in the list of ingredients. That list is part of the label. It's not included in the nutrition facts because it's not the purpose of nutrition facts to list every ingredient. The nutrition fact sheet is for getting an idea about what the macronutrient breakdown is: carbs and fibre, protein, fats, sodium, potassium, etc. If you don't read the list of ingredients, not only won't you know whether there trans fat present, but you also won't know about a whole lot of other things. For instance, the nutrition facts sheet won't tell you about artificial flavors, colors, sweeteners or preservatives. You won't know whether most of the sodium came salt, or whether it's, for instance, from MSG or sodium benzoate. I started reading labels a couple years ago, whereas before, I didn't at all. I read recently that there doesn't seem to be anything wrong with *fully* hydrogenated oils. In theory there isn't. However, it's unlikely that there is such a thing as fully hydrogenated oil. Chemical reactions rarely produce a pure yield of anything. To be on the safe side, you have to regard ``fully hydrogenated'' as meaning something almost fully but not quite 100% hydrogenated: that there is probably some small percentage of unsaturated fats remaining, a chunk of which has flipped to the trans configuration, and that the manufacturers didn't bother with the extra expense of separating this fraction. Now maybe that doesn't matter so much if you only use a little bit of the product. A small fraction of a little bit isn't a whole lot. But on the other hand, there do not exist any established safe upper limits on trans fat consumption. Currently, no amount is considered safe. As far as there not being ``anything wrong'' with fully hydrogenated oil: it's nutritionally devoid saturated fat. Hydrogenation destroys omega-6 and omega-3 fatty acids, the ``good fats'', turning them into lard. Which is not to say that that the refined, bleached, and deodorized oil that was subject to hydrogenation was particularly nutritious to begin with. It's better to consume only cold-pressed, unrefined oils. |
#5
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Trans fat and Partially hydrogenated oils
On Wed, 22 Aug 2007 20:54:08 -0000, Kaz Kylheku wrote:
On Aug 21, 10:46 pm, Mr Clean wrote: And that's what I figured about the Trans fat; less than 0.5g and they don't include it on the label. That's really sneaky. That is not true. The word ``hydrogenated'' appears in the list of ingredients. That list is part of the label. Uh, please try to follow along. I was talking about the nutritional label. Hence my reference to "0.5g", which is not included in the ingredients list. It's not included in the nutrition facts because it's not the purpose of nutrition facts to list every ingredient. Yet Trans fat is on the label, and says 0g. Which is patently false if the ingredients list states that PHVO is included in the manufacture of the product. The nutrition fact sheet is for getting an idea about what the macronutrient breakdown is: carbs and fibre, protein, fats, sodium, ^^^^ (Trans fat is a fat.) If you don't read the list of ingredients, not only won't you know whether there trans fat present, but you also won't know about a whole lot of other things. It's obvious that I do read the ingredients list, hence my original question. It's apparent to me that you didn't read my original post, or you wouldn't be bringing this up. snip I started reading labels a couple years ago, whereas before, I didn't at all. I read recently that there doesn't seem to be anything wrong with *fully* hydrogenated oils. snip As far as there not being ``anything wrong'' with fully hydrogenated oil: it's nutritionally devoid saturated fat. Hydrogenation destroys omega-6 and omega-3 fatty acids, the ``good fats'', turning them into lard. So what you're saying is hydrogenating vegetable oils will turn them into animal fat? Main Entry: lard Function: noun Etymology: Middle English, from Anglo-French, from Latin lardum, laridum; perhaps akin to Greek larinos fat Date: 14th century : a soft white solid or semisolid fat obtained by rendering fatty pork snip d |
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